by Patty Kubitzki / SecretsFromTheHeart.com
Ingredients:
1 1/2 cups 2% milk
1 (10.75 ounce) can condensed cream of potato soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup chicken broth or 1 c hot warm with 1 chicken bouillon cube
2 cups cubed, cooked chicken – optional, I omit this
1 (14.75 oz.) can of creamed style sweet corn – add all the contents
2 T. – 4 T. or more salsa verde / Green Mexican Salsa, found in the
Hispanic area of the grocery store. Use 2 T. for mild, add more as
desired.
1 1/2 cups shredded Cheddar cheese – or other shredded cheese; I
used a combination of Cheddar, Colby and Monterrey Jack. I
tried the soup before adding the cheeses and it was really pretty
good. So if you prefer less or no cheese..try that.
Directions:
In a 3-qt. Saucepan (I used a crock pot and that worked very well.), combine milk, soups and broth; blend well. Add all remaining ingredients except cheese. Heat through, stirring occasionally. Remove from the heat (I left crock pot heating on low.). Stir in cheese until melted.
Comments:
Totally delicious and super easy! We had this with our family Easter meal with ham and pork ribs. I would guess that it serves about 8 or 4 with seconds and leftovers! This would make a yummy dip too but you should probably reduce the amount of milk and add more cheese. I would serve it with nacho or corn chips or warm fresh bread.
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